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Thai Beef Salad


15 min

Preparation time

15 min

Cooking time



The Thai flavours in this delicious dish are all in the dressing – perfect for those who like to be in control!


  • For the dressing:

  • 2 tbsp [Palm Sugar]
  • 2 tbsp [Fish Sauce]
  • 3 limes,juiced.
  • 3 garlic cloves,crushed.
  • 1 bird’s eye chilli,deseeded and finely chopped.
  • 6 tbsp fresh coriander,chopped.
  • For the salad:

  • 500g rump steak.
  • 1 small red onion,thinly sliced.
  • 3 spring onions,thinly sliced.
  • ½ cucumber,halved lengthways,deseeded and sliced.
  • 8 radishes,thinly sliced.
  • 4 medium-sized tomatoes,quartered.
  • 1 tbsp vegetable oil.

Steps for cooking

    To make the dressing:

  • 1.Whisk together all the dressing ingredients in a small bowl,until the sugar has dissolved.
  • 2. Place the onions,cucumber,radishes and tomatoes in a bowl and pour over half of the dressing. Leave to marinate whilst you cook the beef.
  • To make the salad:

  • 1.Brush the steak with the oil and season with salt and black pepper.
  • 2. Heat a griddle pan until smoking,then add the steak,cook for 3-6 minutes each side,or until cooked to your liking.
  • 3. Transfer to a plate and allow to rest for 5 minutes,then thinly slice.
  • 4. Just before serving,stir the lettuce into the salad ingredients.
  • 5. Place the beef on top and drizzle over remaining dressing. Serve immediately.




Gluten Free:





Chef’s Tips

Prepare the dressing no more than 2 hours before serving, as the flavours may dissipate with time.

Did you know

It’s customary in Thailand to share all the dishes you order with everyone at the table.

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